Risotto with chicken and mushrooms

    (6)
    1 hour 10 min

    This chicken and mushroom risotto is made with chicken thighs which is actually a much more flavourful (and cheaper) part of the chicken!


    5 people made this

    Ingredients
    Serves: 4 

    • 2 teaspoons olive oil
    • 500g skinless, boneless chicken thigh, sliced into small cubes
    • 1 onion, finely chopped
    • 250g fresh shiitake or oyster mushrooms, trimmed and thinly sliced
    • 250g button mushrooms, sliced
    • 250g Arborio rice
    • 160ml dry white wine
    • 750ml boiling chicken stock
    • salt
    • 2 tablespoons grated Parmesan cheese
    • freshly ground black pepper

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat the oil in a large nonstick saucepan over moderate heat. Add the chicken and cook for 5 minutes. Transfer the chicken to a plate and set aside.
    2. Add the onion to the saucepan and cook for 5 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the button mushrooms and cook for 4 minutes.
    3. Add the rice, stir to coat, then add the wine. Cook until the wine has been absorbed, about 4 minutes. Add 1/3 (250ml) of the stock to the rice along with a pinch of salt and cook, stirring, for 10 minutes or until the liquid has been absorbed. Add another 1/3 (250ml) of the stock and cook, stirring, for 10 minutes or until the liquid has been absorbed. Repeat with the remaining stock.
    4. Return the chicken to the pan, and cook for 2 minutes or until the rice is creamy but not mushy and the chicken is cooked. Stir in the Parmesan and top with a grinding of pepper.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (7)

    by
    4

    I highly recommend doing this with dried shiitake mushrooms. Soak them in water as per the instructions, and then use the soaking-water to make the stock with (just pop a chicken cube in it and heat it on the stove). I also added a clove of crushed garlic toward the end of the mushroom cooking time. These cooking times were about right - cook on a medium or low-medium heat, since you want it to remain reasonably wet. Don't let it get stodgy; avoid this by keeping a bit of water/stock in the pan at all times. Put a bit of chopped parsley on top. Add a knob of butter. Lick the plate clean.  -  24 Nov 2014  (Review from Allrecipes AU | NZ)

    by
    4

    My boyfriend wanted me to make him some dinner and I NEVER cook so I tried out this recipe and it was not only very easy to follow but was also very delicious. He ended up having 2 servings! Great risotto.  -  26 Apr 2011  (Review from Allrecipes AU | NZ)

    by
    1

    I can only get dried shitake mushrooms - so if you use dried ones, only use three or four, otherwise their flavour takes over. I added some chives right before serving and it was lovely.  -  06 Nov 2012  (Review from Allrecipes AU | NZ)